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Comparative shelf life study of blackberry fruit in bio-based and petroleum-based containers under retail storage conditions
Abstract
The shelf life of blackberries is relatively short, 2–3days at 0°C. Different marketing strategies like packaging can be used to retain blackberry quality during postharvest. This study compares the blackberry retail shelf life performance of different packaging materials, bio-based versus petroleum-based using the same packaging design. ‘Cancaska’ and ‘Chester’ blackberries were packaged in snap-fit closed packages made from oriented poly(lactic acid), OPLA, and oriented poly(styrene), OPS, and stored at 3°C and 85% RH for three weeks. Both cultivars exhibited an increase in pH, weight loss, SSC to TA ratio, and fungal count, and a reduction in firmness, anthocyanin content, TA, and SSC during storage. The changes in TA, SSC, SSC to TA ratio, and weight loss significantly depended on the packaging material while no such effect was observed on firmness, anthocyanin content, pH and fungal growth. Both cultivars demonstrated better quality in the OPS container with less weight loss, and decrease in SSC and TA. Blackberries in both OPS and OPLA containers met the “US standard No 1” grade for commercialisation for more than 12days at 3°C.
... For measurement of the Andean blackberry physicochemical properties, the fruit was homogenized until a homogeneous pulp was obtained and, then, passed through qualitative filters of 90 mm at 65 g/m 2 . The acidity was determined by potentiometric titration with NaOH until reaching a pH of 8.2 by diluting 5g in 50 mL of distilled water (Joo et al., 2011;Villegas and Albarracín, 2016), expressing the results as malic acid (%). The total soluble solids (TSS) were determined by reading with a refractometer (Colombian Technical Standard, 1997). ...
... The firmness of the blackberry is linked to the respiration and transpiration processes of the fruit, occurring as enzymatic degradations cause changes in its cell wall (Horvitz et al., 2017). The application of the EC formulation acted as a barrier and reduced the physiological processes of the blackberry, and this retards the degradation of polymers present in the cell wall that adhere to peptic acids avoiding tissue softening, due to the loss of cellular turgor and the loss of extracellular and vascular air (Auras et al., 2004;Joo et al., 2011;Ramírez et al., 2013;Valle and Rodríguez, 2011). The CS-based EC provided a more elastic surface that when interacting with the fruit and resulted in reducing the loss of surface firmness. ...
... The pH was affected by the reduction in acidity. In addition, it could also be affected by the union of pectin fragments with polyphenols during the maturation process (Joo et al., 2011;Villegas and Albarracín, 2016). ...
The blackberry is a fragile fruit with a high degree of decomposition, which limits its shelf life. The effect of an edible coating (EC) based on cassava starch, whey protein, beeswax, chitosan, glycerol, stearic acid, and glacial acetic acid on the shelf life of fruit stored at 4 °C was evaluated. The physical, chemical, physical, microbiological, and sensorial quality was evaluated, comparing with a fresh control fruit. The EC had a positive effect on the physicochemical and sensorial properties (mainly in texture, flavor, and aromas), due to the reduction of physiological processes, whereas the color changes are mainly due to anthocyanin losses. After 10 days of storage, weight losses were 39.6% lower and firmness was 81.4% higher; while chitosan reduced the mold and yeast count. The EC increased the useful life of the Andean blackberries by 100%.
... On the other hand, CH was incorporated to the EC formulation selected in the experimental optimization process as antifungal agent at 3 levels (0.50, 0.75, 1.00% w/v), dissolving it as follows: 1 g of CH was diluted in 100 mL of a 1% v/v glacial acetic acid solution in distilled water and heated for 2 h at 40 °C [20,21]. The formulations of EC with CH were prepared in a similar way to the formulations of experimental design. ...
... Acidity was determined by potentiometric titration with NaOH until reaching a pH of 8.2 by diluting 5 g in 50 mL of distilled water [10,21]. Results were expressed as % malic acid. ...
... In general, WL in fruits is due to physiological processes that occur during storage, which accelerate with storage temperature, stimulating greater respiration and transpiration of the fruit [10,11,21]; additionally, with storage time, the fragile skin of Andean blackberry loses its mechanical resistance causing WL by native liquids of the fruit leaching [10,11,32,33]. The application of ECs reduced WL in both storage conditions, due to the presence of BW that improved water vapor barrier due to its hydrophobic character [28,34]. ...
Edible coatings (EC) have shown advantages in fruit preservation. The influence of an EC based on a polysaccharide-protein-lipid structure (Cassava starch: CS, whey protein: WP, and beeswax: BW), glycerol (G), stearic acid (SA) and chitosan (CH), on texture and weight loos of blackberry stored at 4 and 25 °C was evaluated. A composite central design was used considering the independent variables: CS (3.0-3.5%), WP (0.5-1.5%), BW (0.0-0.5%). The experimental optimization defined the formulation: CS (3.50%), WP (1.16%), BW (0.47%); and CH (0.5-1.0%) was added again evaluating the fruit during storage until visual infection was observed. Results indicated that the best concentration of CH (0.75%) did not present visual infection until day 10 of storage at 4 °C and reduce weight loss with respect to other treatments
... Currently, a variety of materials are used to package fresh products, with the use of Polyethylene Terephthalate (PET) and Polystyrene (PS) for rigid containers, and polyolefins for bags, PS for foam trays, and Polyvinyl Chloride (PVC) for wraps standing out [14]. All these materials are derived from petroleum polymers [15] and are essential for ensuring product quality during transport, storage, sale, and use [16]. ...
... The use of various packaging materials, both biobased and petroleum-derived, oriented polylactic acid (OPLA) and biaxially-oriented polystyrene (OPS), has been suggested [33] to reduce the mechanical impact on "Cancaska" and "Chester" blackberry varieties. Although these fruits lost weight, altered their solid content and pH, their nutritional characteristics, according to US standard No. 1, remained suitable for commercialization for more than 12 days at 3°C [14]. ...
The purpose of this study was to assess how different storage conditions and types of containers affect blackberries (Rubus Glaucus), fruits that are particularly susceptible to post-harvest deterioration. Comparisons were made between two temperature conditions: room temperature (19 °C) and refrigeration (4 °C), and three types of container materials: low-density polyethylene (LDPE), polypropylene (PP), and polylactic acid (PLA). The findings indicated that refrigeration is the most effective strategy for maintaining the quality of blackberries during storage. This method significantly preserved the weight and stability of the fruit, with PLA standing out in this respect. Additionally, a considerable reduction in microbial activity was observed under refrigeration, with LDPE proving to be the most effective at inhibiting mold growth. These results underscore the importance of properly controlling both temperature and container materials type to extend shelf life and preserve the quality of blackberries, which is crucial not only for the food industry, where maintaining freshness and flavor is imperative, but also for consumers who seek high-quality fruit products.
... Blackberry and raspberry fruits are highly perishable and prone to the loss of fruit firmness, modifications in aroma volatiles, and nutritional quality indicators such as anthocyanins, TPC, AsA, and TA during ambient conditions. Cold storage is effective in mitigating postharvest losses in blackberry and raspberry (Table 4), where it is the main alternative to the ambient storage (Joo et al., 2011). The optimum cold storage temperature for Rubus berries is below 4 • C (Kim et al., 2011(Kim et al., , 2015. ...
... Red raspberry fruit exposed to gaseous ozone (6 ppm) for 16 h following the PET packaging reduced the incidence of mold by 1.37 log CFU/g as well as maintained better visual quality for 15 days (Pinto et al., 2020). Contrarily, Joo et al. (2011) have reported that OPS and OPLC-based packaging failed to lower the fungal growth and fruit softening during 3week storage. Similarly, no significant difference has been observed in B. cinerea growth between MAP and control "Polka" raspberries (Moor et al., 2014). ...
Blackberries and raspberries, commonly known as Rubus berries, are commercially grown worldwide across different climates. Rubus berries contain wide array of phytochemicals, vitamins, dietary fibers, minerals, and unsaturated fatty acids. Nevertheless, these berries have short storage life which is the major constraint in their supply chains leading to higher postharvest losses. Inappropriate harvest handling, physical bruising, insect pests, and postharvest diseases lower the acceptability of fruit among consumers and other supply chain stakeholders. Additionally, the susceptibility to microbial decay, fruit softening, higher ethylene production, respiratory activity, and increased oxidation of anthocyanins, phenolics, and flavonoids considerably affects the marketability of Rubus berries at domestic and international markets. To date, several postharvest strategies such as cold storage, precooling, modified and controlled atmospheres, anti‐ripening chemicals, edible coatings, biological agents, and nonchemical alternatives (heat treatment, ultrasound, irradiations, ozone) have been reported to prolong storage life, ensure food safety, and maintain the nutritional quality of Rubus berries. This review briefly encompasses multiple aspects including harvest maturity indices, regulation of fruit ripening, pre and postharvest factors affecting fruit quality, and an update on postharvest quality preservation by employing postharvest technologies to extend the storage life and maintaining the bioactive compounds in Rubus berries which are lacking in the literature. Accordingly, this review provides valuable information to the industry stakeholders and scientists offering relevant solutions, limitations in the application of certain technologies at commercial scale, highlighting research gaps, and paving the way forward for future investigations.
... The results showed that dealing with their agricultural supplies is complicated, except for their dealings with state departments. The necessity of facilitating dealing with farmers and providing them with their needs in an easy and simple manner without complication [9]. The beginning of a world without poverty and hunger is the countryside. ...
... This is due to the differing opinions of farmers due to the fact that the pandemic was sudden, and changed many of the concepts of farmers, in addition to the fear of some of the possibility of selling their products with the appropriate return for them or their loss without marketing, as happened to some farmers where due to the complete closure led to the damage of some of their crops, due to the difficulty of marketing between cities [13]. Accordingly, the research hypothesis is rejected and the alternative hypothesis (There are statistically significant differences between the independent variables in the study and the dependent variable (the impact of COVID-19 on agricultural production) accepted, which indicated that there is a positive relationship between the independent variables (Age, educational level, marital status, land ownership) and the dependent variable (the impact of Covid 19) on agricultural production [9].That is why farmers must be guided through awareness, seminars and training [6], so that farmers, have a good perception of Covid 19 and prevent its spread among them. As well as knowing the most important factors that will contribute to the spread of the pandemic, and encourage farmers to continue their agricultural work without fear As facing risks, and not having insurance on crops, farmers face risks, which result from the pandemic and any risks [14]. ...
The COVID-19 pandemic has had a major impact on agricultural production. One of the most important strategic crops for agricultural production is wheat, which is of great importance to food security in general and is even included in the foreign policies of countries. Iraq seeks to increase the productivity of wheat crops by spreading the awareness program that supports the wheat crop. The study was conducted in the villages of (Kusaiba and Abu Flies) with a total number of (55 farmers), in Anbar province. Used the SPSS program to analyze the data. The results of the study showed that the majority of farmers under 45 years of age were 70.2%. As for educational attainment, most farmers had only or less primary education at a rate of 61.4%, and the majority of farmers were married, 84.2%. In addition, most farmers have had their lands for decades and renters 83%, . In the field of agricultural sources, their sources came from the Internet by 54.4%, and in the field of agricultural problems and obstacles, the problem of the delay in receiving the marketing amount, as to the effects of Covid 19, the most agreeable was the distance of the health centers from the villages. The relationship was significant with age, marital status, educational attainment, and land ownership at a significant level of 0.05. The researcher recommends that farmers should be encouraged to educate, also the necessity of providing support for agricultural requirements and providing a suitable environment for the agricultural market.
... The results showed that dealing with their agricultural supplies is complicated, except for their dealings with state departments. The necessity of facilitating dealing with farmers and providing them with their needs in an easy and simple manner without complication [9]. The beginning of a world without poverty and hunger is the countryside. ...
... This is due to the differing opinions of farmers due to the fact that the pandemic was sudden, and changed many of the concepts of farmers, in addition to the fear of some of the possibility of selling their products with the appropriate return for them or their loss without marketing, as happened to some farmers where due to the complete closure led to the damage of some of their crops, due to the difficulty of marketing between cities [13]. Accordingly, the research hypothesis is rejected and the alternative hypothesis (There are statistically significant differences between the independent variables in the study and the dependent variable (the impact of COVID-19 on agricultural production) accepted, which indicated that there is a positive relationship between the independent variables (Age, educational level, marital status, land ownership) and the dependent variable (the impact of Covid 19) on agricultural production [9].That is why farmers must be guided through awareness, seminars and training [6], so that farmers, have a good perception of Covid 19 and prevent its spread among them. As well as knowing the most important factors that will contribute to the spread of the pandemic, and encourage farmers to continue their agricultural work without fear As facing risks, and not having insurance on crops, farmers face risks, which result from the pandemic and any risks [14]. ...
The COVID-19 pandemic has had a major impact on agricultural production. One of the most important strategic crops for agricultural production is wheat, which is of great importance to food security in general and is even included in the foreign policies of countries. Iraq seeks to increase the productivity of wheat crops by spreading the awareness program that supports the wheat crop. The study was conducted in the villages of (Kusaiba and Abu Flies) with a total number of (55 farmers), in Anbar province. Used the SPSS program to analyze the data. The results of the study showed that the majority of farmers under 45 years of age were 70.2%. As for educational attainment, most farmers had only or less primary education at a rate of 61.4%, and the majority of farmers were married, 84.2%. In the field of agricultural sources, their sources came from the Internet by 54.4%, and in the field of agricultural problems and obstacles, the problem of the delay in receiving the marketing amount, as for the effects of Covid 19, the most agreeable was the distance of the health centers from the villages. The relationship was significant with age, marital status, educational attainment, and land ownership at a significant level of 0.05. The researcher recommends that farmers should be encouraged to educate, also the necessity of providing support for agricultural requirements and providing a suitable environment for the agricultural market.
... A 35 mm long cylinder probe of 6 mm diameter at 5 mm/s speed was used to evaluate the hardness of red grapes. Grapes were taken at different intervals from different packaging to calculate the hardness and the results were expressed as a force in Newton (N) (Joo et al., 2011;Koide & Shi, 2007). ...
... In contrast, TSS was either stable or slightly increased during the storage for grape packaged with PMS + Kudzu CNCs and PMS + Kudzu CNCs + EO films. Similarly, Joo et al. (2011) demonstrated a very little or no change in the soluble solids of blackberries packaged with bio-based containers at low temperature. ...
Packaging material has an important role in extending the shelf-life of fruits. This study investigated the effectiveness of cellulose nanocrystals (CNCs) derived from Kudzu (Pueraria montana) vine to reinforce to starch-based films. In addition, essential oil was incorporated into these nanocompsite films to evaluate further improvement in film properties and applications. Different packaging materials, including the pearl millet starch (PMS), PMS reinforced with Kudzu CNCs, and PMS reinforced with Kudzu CNCs stabilized pickering emulsion containing clove bud oil (CBO), was used to develop biodegradable nanocomposite films. The films were investigated for their thermal, morphological, mechanical, and barrier properties. In addition, the films were used as packaging material to improve the shelf life of the grapes for 15 days at 5 °C. PMS films reinforced with Kudzu CNCs stabilized pickering emulsion of CBO were most effective in extending the shelf life of red grapes up to 15 days at 5 °C by maintaining the weight, firmness, and soluble solids in grapes for longer duration during storage. The study suggests that PMS + Kudzu CNCs + EO films have the potential for commercial packaging of fruits during short storage periods without adversely affecting their quality and sensory attributes.
... For the preservation of fresh fruits such as blackberry, packaging systems with modified atmospheres have been used with synthetic polymeric materials derived from petroleum (Joo et al., 2011;Van de Velde et al., 2020). These have the disadvantage of their final disposal or recycling for later use. ...
... These have the disadvantage of their final disposal or recycling for later use. Due to this, it is necessary to explore other alternatives such as materials derived from renewable sources and with biodegradable characteristics (Almenar et al., 2008;Hadadinejad et al., 2018;Joo et al., 2011). Among the most widely used bioplastics today to pack fresh produce are thermoplastic starch, cellophane, polyhydroxyalkanoates, and polylactic acid (PLA) (Giovanelli et al., 2014;Mistriotis et al., 2016;Zhao et al., 2019). ...
Blackberry fruits are fresh products with wide market possibilities but of very limited shelf life (3-6 days). To develop preservation alternatives, the effect and interaction of a modified atmosphere packaging and an edible coating based on guar gum were determined on the shelf life and quality properties of blackberry cv. Castilla stored at 5 C. Three types of packaging were evaluated: (1) perforated polyethylene terephthalate clamshells, (2) sealed polyethylene terephthalate clamshells, and (3) sealed polyethylene terephthalate clam-shells with a polylactic acid film on top. In turn, two types of coating were evaluated: coatings of guar gum solutions at (1) 0.3% and (2) 0.4% in water. During storage, an index of deterioration and different quality properties were evaluated. In the polyethylene terephthalate packages with polylactic acid, an equilibrium modified atmosphere packaging was formed. Weight loss was much lower for the sealed polyethylene ter-ephthalate and polyethylene terephthalate þ polylactic acid (<2%) compared to fruits in perforated clam-shells, with no significant differences between these two types of packaging. It was possible to observe the treatment with an edible coating of 0.3% gum guar and perforated clamshells (guar gum 0.3/N) presented the lowest deterioration rate and preserve the fruit longer time (13 days) although with a high weight loss (23.23%) while the treatment with polyethylene terephthalate and polylactic acid film þ edible coating of gum guar (guar gum 03/polylactic acid) kept the samples during 12 days with a lower weight loss (1.75%). This latter combination of equilibrium modified atmosphere packaging with a biodegradable film and the guar gum edible coating can be an interesting treatment from a commercial point of view.
... Shelf life studies involving biobased/biodegradable packaging materials are limited to fresh produce, meat, seafood, and dry products. Some studies include whole fresh celery packed in blended film of starch and biodegradable synthetic polymers such as polycaprolactone or polyvinyl alcohol (Ifezue, 2009), orange juice simulant and dressing in polyhydroxy butyrate (PHB) films (Haugaard et al., 2003), fresh, unpasteurized orange juice in thermoformed PLA cups (Haugaard et al., 2002), blackberries packed in oriented PLA containers (Joo et al., 2011), beef steaks packed under modified atmosphere environment (MAP) in PLA trays closed with PLA lid film (Panseri et al., 2018), rumpsteak, ham sausage, filet de saxe, grated cheese and pre-fried fries MAP-packed in multilayer PLA and cellulose-based packages (Peelman et al., 2014), tortilla chips, dry biscuits and potato flakes packed in xylan and cellulose-based packages (Peelman et al., 2016), and fresh salmon fillets packed under MAP in PLA and starch-based films (Pettersen et al., 2011). Levkane et al. (2008) conducted the only shelf life study using biobased/biodegradable packaging on an in-package thermally pasteurized product. ...
... g m −2 day −1 WVTR pouches (Sonar, Paccola, et al., 2019Sonar, Rasco, et al., 2019. Studies have reported between 2 and 4% weight losses for short shelf life (8-14 days) fresh produce packed in PLA-based packaging, where losses between 3 and 10% are considered as loss of freshness and losses > 5% as reduction in retail value (Almenar et al., 2008;Ifezue, 2009;Joo et al., 2011). In this study, overall weight losses in biobased films were within the acceptable limit, even though the values were significantly higher than the control film. ...
This study examined the feasibility of biobased/biodegradable films for in-package thermal pasteurization. Salmon in sauce and beet mixed mashed potato were vacuum packed in polylactic acid (PLA), and polybutylene adipate terephthalate (PBAT)-based pouches (oxygen transmission rate (OTR): 330–619 cm³ m⁻² day⁻¹ and water vapor transmission rate: 38–49 g m⁻² day⁻¹), pasteurized targeting 6-log reduction of L. monocytogenes (P70°C7.5°C = 3 min), and stored at 4°C for 10 days. The gas barrier properties of all films decreased significantly (P<0.05) after processing, and some haziness developed in PLA films. Although the OTR increased, the microbial, physical, and chemical qualities were maintained at the end of storage. The lipid oxidation, based on TBARS, was within the acceptable limit in salmon in sauce. However, the vitamin C in mashed potato packed in biobased/biodegradable films demonstrated losses 2–3 times higher than in the control (polyethylene) film. Overall findings indicate that selected PLA and PBAT-based films are suitable for in-package pasteurization and can replace polyethylene for ≤10 days of shelf life at 4°C.
Industrial significance
Increasing consumer awareness about plastic waste disposal and demand for sustainable products has prompted food and polymer companies to develop sustainable solutions for food packaging. The use of biobased and biodegradable packaging could be one solution to address this challenge. However, current applications of biobased/biodegradable films are limited to fresh produce, meat, yogurt, some beverages, and dry products. Our findings extend the application of these films to in-package thermal pasteurization of high-moisture products, such as ready-to-eat meals.
... An overall decreasing trend of TAC can also be observed across both groups. Similar trends have been reported in strawberries [86] and blackberries [87]. Khoo et al. reported a TAC level of 15.16 ± 0.02 mg/g FW in red-flesh dragon fruit grown in China [88], while Zitha et al. found a TAC level of 18.07 mg cy-3-glu/100 g FW in red-flesh dragon fruit from Brazil [18]. ...
Dragon fruit (Hylocereus spp.), renowned for its aesthetic appeal and rich antioxidant content, has gained global popularity due to its numerous health benefits. In Australia, despite growing commercial interest in cultivating dragon fruit, there is uncertainty for local growers stemming from competition with imported varieties. Notably, there is a lack of comparative research on the shelf-life, antioxidant activity, and phytochemical contents of Australian-grown versus imported dragon fruit, which is crucial for enhancing market competitiveness and consumer perception. This study compares the shelf-life, antioxidant activity, and phytochemical content of Australian-grown and imported dragon fruits under ambient conditions, addressing the competitive challenges faced by local growers. Freshly harvested white-flesh (Hylocereus undatus) and red-flesh (H. polyrhizus) dragon fruit were sourced from Queensland and the Northern Territory and imported fruit were sourced from an importer in Queensland. All fruit were assessed for key quality parameters including peel color, firmness, weight loss, total soluble solids (TSS), pH, titratable acidity (TA), total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC), total betalain content (TBC), and total anthocyanin content (TAC). The results indicate that Australian-grown white dragon fruits exhibited average one day longer shelf-life with less color degradation, better firmness retention, and less decline in weight loss, TSS, and acidity compared to imported fruits. Australian-grown red dragon fruits showed similar shelf-life compared to fruits from overseas. Antioxidant activities and phytochemicals were consistently higher in Australian-grown fruits throughout their shelf-life. These findings indicate that Australian-grown dragon fruits offer better physical quality and retain more nutritional value, which could enhance their marketability.
... Table 1 shows that the SSC and TA values of fresh blackberries significantly decreased during cold storage, whereas pH values gradually but insignificantly increased as TA values declined over the extended storage period. The decline in SSC during the postharvest period has been reported for different berry fruits including strawberry (Ayala-Zavala et al., 2004) and blackberry (Joo et al., 2011). The highest changes in both SSC and TA were determined in control fruits while the lowest changes for these parameters occurred in fruits treated with UV-C + chitosan. ...
... Blackberries (Rubus spp.) are notable for their antioxidant activities, particularly due to their high contents of polyphenolic compounds, such as ellagic acid, quercetin, gallic acid, anthocyanins, and cyanidins, plus excellent contents of the antioxidant vitamins A and C (Koca and Karadeniz, 2009). However, blackberries have a short market life and the fruit quality is rapidly reduced after harvesting (Joo and Lewandowski, 2011). When destined for in natura consumption, maturation indices that include color, firmness, brightness and the pedicel's facility of detaching are important parameters to be evaluated at the time of harvest. ...
The objective of this study was to investigate the relations between the amount of anthocyanins, carotenoids and the antioxidant activity measured by the FRAP and TEAC methods. Furthermore, pigments and the coloration of blackberry harvested fruits were measured at 3 different collection points then fruits stored in refrigerated environment and the jelly made from them, preserved in hermetically sealed glasses, without contact with light and temperature of 25ºC. In order to investigate the relations between the study variables (content of anthocyanins and carotenoids, antioxidant activity and coloration using digital colorimeter), Pearson’s correlation analysis was adopted, which indicates the existence of a positive or negative relation between two variables. The α = 5% (correlation coefficient) was used to verify the significance of the correlation. The Mahalanobis (D2) generalized distance for the clustering analysis by the mean linkage method between group of blackberry fruits and jellies was applied. Furthermore, the cophenetic correlation coefficient and multivariate analysis using major components were applied to verify the grouping of different responses of harvesting points of fresh blackberry fruit in natura and jellies. The results showed that there was correlation between the content of anthocyanins and carotenoids in fruits (0.99*) and between the same parameters in jellies. However, this behavior was not clearly observed between the pigments and the antioxidant activity. There was a positive correlation between the factors involved in the coloring of chroma fruits ‘L’, ‘a’, ‘b’ and ºHue in fruits and jellies. Blackberry jellies presented as good sources of anthocyanins and carotenoids.
... El pH se vio afectado por el uso de RC en tanto que está relacionado con la disminución de la senescencia del fruto, evitando que durante la maduración de la mora algunos fragmentos de pectinas se liberen desde la pared celular y se unan a los polifenoles, lo cual incrementa los valores de pH (37). González, 2010 (38), argumenta que un aumento en los valores de pH durante el almacenamiento demuestra el proceso de senescencia del producto. ...
Antecedentes: La mora de castilla es una fruta comercialmente importante, pero altamente perecedera. Los recubrimientos comestibles se han utilizado para mejorar la apariencia y la conservación de los alimentos, minimizan el deterioro de las frutas provocados por la senescencia, el crecimiento de microorganismos y las condiciones de manejo poscosecha. Entre los materiales utilizados en los recubrimientos esta el Aloe vera. Objetivo: Evaluar la aplicación de un recubrimiento comestible a base del mucílago de penca sábila sobre la mora, para aumentar la vida útil de acuerdo al comportamiento fisicoquímico, microbiológico y sensorial durante el almacenamiento refrigerado. Métodos: El recubrimiento comestible se elaboró con gel mucilaginoso de penca sábila, el cual se aplicó por inmersión de la fruta con posterior secado, almacenados en refrigeración durante 10 días y evaluando el comportamiento fisicoquímico; la firmeza fue determinada usando un texturómetro con sonda de 5 mm de diámetro llevada a una penetración del 50% del diámetro del fruto, mientras que el color se determinó en las coordenadas L*, a*, b* con un espectrocolorímetro. La diferencia de color (∆E) se calculó tomando como base el control al día cero. La evaluación de mesófilos y de mohos y levaduras se realizó por recuento de colonias en placa a 35°C y 25°C, respectivamente. Los atributos sensoriales fueron evaluados por aproximación multidimensional a través de una escala descriptiva. Resultados: La aplicación del recubrimiento sobre los frutos de mora pudo disminuir la pérdida de peso en 2,5%, mantuvo la firmeza en un 44% más, los valores en las coordenadas de color descendieron en ambos cromas a* y b*, el recuento de mesófilos fue de un 69% menos y en mohos y levaduras un 60% menos para el tratamiento. Los atributos sensoriales en los frutos con recubrimiento mostraron una mejor calificación, la tasa de respiración fue menor en un 47% en los frutos con tratamiento. Conclusiones: Los frutos recubiertos mostraron una disminución a su favor en la tasa de respiración, en variables fisicoquímicas, microbiológicas y en los atributos sensoriales en comparación con los frutos control. Se logró aumentar la vida útil de la mora recubierta en 3 días, en comparación con el control.
... According to these results, mechanical, physical, and barrier properties of OPLA were comparable and, in some cases, better than standard OPS and PET containers. Similar studies were performed for the shelf life of blackberries [82] and blueberries [83] under retail conditions closed in the OPS and OPLA containers. In both cases the shelf life was extended, proving that PLA can be a good replacement for PS. ...
The growing perspective of running out of crude oil followed by increasing prices for all crude oil-based materials, e.g., crude oil-based polymers, which have a huge number of practical applications but are usually neither biodegradable nor environmentally friendly, has resulted in searching for their substitutes—namely, bio-based polymers. Currently, both these types of polymers are used in practice worldwide. Owing to the advantages and disadvantages occurring among plastics with different origin, in this current review data on selected popular crude oil-based and bio-based polymers has been collected in order to compare their practical applications resulting from their composition, chemical structure, and related physical and chemical properties. The main goal is to compare polymers in pairs, which have the same or similar practical applications, regardless of different origin and composition. It has been proven that many crude oil-based polymers can be effectively replaced by bio-based polymers without significant loss of properties that ensure practical applications. Additionally, biopolymers have higher potential than crude oil-based polymers in many modern applications. It is concluded that the future of polymers will belong to bio-based rather than crude oil-based polymers.
... The maximum firmness (106.1 g force) of fruits was observed in EC (6 h), whereas the minimum firmness was noticed in control fruits (97.4 g force) The EC (6 h) treatment maintained the higher firmness throughout the storage periods of 28 days which ranged between 125.5 to 85.0 g force as compared to control fruits which experienced the faster loss of firmness and it ranged from 118.0 to 79.0 g force during storage. The reduction in fruit firmness has been attributed to the changes in cellular substances, such as pectin, cellulose, and other polysaccharides, and this effect is generally associated with fruit ripening (Joo et al. 2011). ...
The present study was carried out during 2016-18 at Punjab Agricultural University Ludhiana to examine the effect of evaporative cooling (EC) on peel browning and postharvest quality of litchi fruit during cold storage. The litchi fruits cv. Dehradun were harvested at the physiological maturity and subjected to EC treatments for 2 h, 4 h and 6 h. The fruits without EC were kept as a control. Thereafter, fruits were packed in corrugated fiberboard boxes and stored in a walk-in-cold room maintained at 2-3°C temperature and 90-95% relative humidity. The fruit samples were analyzed at weekly interval till four weeks for various physiological attributes, biochemical traits and enzymatic activities. The application of evaporative cooling for 6 h maintained lower physiological weight loss (6.38%), retained higher firmness (106.1g force),TSS (16.96°B), acidity (0.26%), anthocyanins (0.19 ΔA/g FW) and total phenols (218.43 mg/100g) during storage. The browning index of fruits was observed to be 3 (1/4-1/2 surface area brown up to 14 days of storage) with 4 and 6 h exposure to EC. The fruits subjected to EC for 6 h also maintained the lower activities of polyphenol oxidase (PPO) and peroxidase (POD) activity as compared to control. The study exhibited the expediency of EC treatment (6 h) to maintain the acceptable peel colour and prolong the storage life of fruits for 14 days as compared to 7 days in case of control.
... in this context as the livelihoods of many people have been affected by their suspension from work (Yue et al, 2021). The Corona pandemic has greatly and vitally affected food supplies, especially during the closure period between cities and countries, and therefore initially caused the loss of many agricultural products to stay away from local and international markets, as well as because some fruits and vegetables need to be quickly marketed and remain for a few days will lead to damage (MinJung et al, 2011). The fact that the pandemic came suddenly and devastatingly to some cities was due to the rapid spread of the pandemic and the high number of deaths as well as increased injuries. ...
The COVID-19 pandemic has had a major impact on agricultural production. One of the most important strategic crops for agricultural production is wheat, which is of great importance to food security in general and is even included in the foreign policies of countries. Iraq seeks to increase the productivity of wheat crops by spreading the awareness program that supports the wheat crop. The study was conducted in the villages of (Kusaiba and Abu Flies) with a total number of (55 farmers), in Anbar province. Used the SPSS program to analyze the data. The results of the study showed that the majority of farmers under 45 years of age were 70.2%. As for educational attainment, most farmers had only or less primary education at a rate of 61.4%, and the majority of farmers were married, 84.2%. In addition, most farmers have had their lands for decades and renters 83%, . In the field of agricultural sources, their sources came from the Internet by 54.4%, and in the field of agricultural problems and obstacles, the problem of the delay in receiving the marketing amount, as to the effects of Covid 19, the most agreeable was the distance of the health centers from the villages. The relationship was significant with age, marital status, educational attainment, and land ownership at a significant level of 0.05. The researcher recommends that farmers should be encouraged to educate, also the necessity of providing support for agricultural requirements and providing a suitable environment for the agricultural market.
... However, the mature blackberry fruit is soft in texture with a high rotting rate because rapid changes in its physicochemical properties and pathogen growth occur after harvest. Therefore, the shelf life of the blackberry is less than 1 week at 0 °C [2]. The conventional preservation methods for fresh blackberry are low temperatures [3] and modified atmosphere packaging [4]. ...
The results of previous studies have shown that the combined treatment of ferulic acid and natamycin has a good effect on maintaining the quality of blackberries. However, the molecular mechanism by which increasing firmness and quality of blackberry fruits induced by blackberry preservation has not been elucidated. Therefore, the objective of the work was to detect the metabolic changes of blackberry treated with ferulic acid and natamycin jointly using RNA-Seq and iTRAQ protein quantification methods. The combined ferulic acid and natamycin treatment compared to the control group contained 439 and 388 differentially expressed genes (DEGs) and differentially expressed proteins (DEPs), respectively, of which 414 DEGs and 387 DEPs were down-regulated. They were mainly catalytic activity and binding genes and proteins, and most involved in metabolic process and cellular process, molecular function of organelle and cell part. It was also revealed that combined treatment of ferulic acid and natamycin could inhibit the carbohydrate metabolic, energy metabolism bioprocess, amino acids biosynthesis, weaken the respiration, and improve its resistance to stress, resulting in the fruit defense capability, further extended shelf life of fresh blackberry.
... While retail and consumers have an expectation for product quality in terms of condition of the harvested soft fruit at the point of sale or consumption, in terms of colour, appearance, texture, flavour and aroma, there is a significant amount of wastage. Strawberries, raspberries and blackberries tend to have 3-4 days before they soften and are no longer appealing to consumers, this short life span makes it increasingly difficult to supply (Joo et al., 2011). To prolong the storage of these soft fruits, many manufacturers are looking at drying techniques to reduce the moisture content and keep the products longer. ...
Bioactive ingredients can be extracted from surplus soft fruits to add value to them as a fortification ingredient in many new products. Ultrasound‐assisted extraction and spray drying have been heavily studied in the past, with evidence to suggest the positive uptake of these by the food industry. In this paper, strawberries, raspberries and blackberries were examined using a distilled water ‘green’ extraction method with assisted high‐frequency ultrasound and concentration through spray drying. The results showed that crop year and variety had more impact on bioactive concentration than extraction through high‐frequency ultrasound. Two different machines were examined for differences between a cold extraction of water, and a 700 and 2000 Hz industrially relevant probes. Typically, total phenolic content (TPC) was lower in strawberries and blackberries than the control for both methods, however raspberries had a higher GAE mg ml−1 for the 2000 Hz ultrasound than the control. For Radical scavenging (RS) percentage using DPPH Blackberries had higher RS % than the control, whereas strawberries and raspberries had less than the control. These results suggest that ultrasound as a singular method for extracting valuable bioactive ingredients is not suitable with water as the solvent.
... In effect, regardless of the treatment, mass loss increased constantly during storage, with maximum values of around 8% after 10 days of refrigerated storage (Figure 3). This value is above the maximum mass loss acceptable for commercialization of blackberries, reported as 6% [38]. Nevertheless, in all the evaluation dates, the exposure of blackberries to the highest O 3 dose resulted in lower mass loss, indicating that no physiological damage occurred due to ozonation. ...
Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage (mesophiles, psychrotrophs, and yeasts and molds) and pathogenic (E. coli, S. enterica, and B. cinerea) microorganisms was evaluated during 10 days of storage at 6 ± 1 °C. Respiration rate and mass loss were also determined. Ozone was applied prior to storage at 0.4, 0.5, 0.6, and 0.7 ppm, for 3 min. The best results were observed with the higher ozone dose, with initial maximum reductions of ~0.5, 1.09, and 0.46 log units for E. coli, S. enterica, and B. cinerea, respectively. For the native microflora, maximum reductions of 1.85, 1.89, and 2.24 log units were achieved on day 1 for the mesophiles, psychrotrophs, and yeasts and molds, respectively, and this effect was maintained throughout storage. In addition, the lower respiration rate and mass loss of the blackberries ozonated at 0.7 ppm indicate that this treatment did not induce physiological damage to the fruit. Gaseous O3 could be effective in maintaining the postharvest quality of blackberries throughout refrigerated storage but higher doses could be advisable to enhance its antimicrobial activity.
... The maximum firmness (106.1 g force) of fruits was observed in EC (6 h), whereas the minimum firmness was noticed in control fruits (97.4 g force) The EC (6 h) treatment maintained the higher firmness throughout the storage periods of 28 days which ranged between 125.5 to 85.0 g force as compared to control fruits which experienced the faster loss of firmness and it ranged from 118.0 to 79.0 g force during storage. The reduction in fruit firmness has been attributed to the changes in cellular substances, such as pectin, cellulose, and other polysaccharides, and this effect is generally associated with fruit ripening (Joo et al. 2011). ...
The present study was carried out during 2016-18 at Punjab Agricultural University Ludhiana to examine the effect of evaporative cooling (EC) on peel browning and postharvest quality of litchi fruit during cold storage. The litchi fruits cv. Dehradun were harvested at the physiological maturity and subjected to EC treatments for 2 h, 4 h and 6 h. The fruits without EC were kept as a control. Thereafter, fruits were packed in corrugated fiberboard boxes and stored in a walk-in-cold room maintained at 2-3°C temperature and 90-95% relative humidity. The fruit samples were analyzed at weekly interval till four weeks for various physiological attributes, biochemical traits and enzymatic activities. The application of evaporative cooling for 6 h maintained lower physiological weight loss (6.38%), retained higher firmness (106.1g force),TSS (16.96°B), acidity (0.26%), anthocyanins (0.19 ∆A/g FW) and total phenols (218.43 mg/100g) during storage. The browning index of fruits was observed to be 3 (1/4-1/2 surface area brown up to 14 days of storage) with 4 and 6 h exposure to EC. The fruits subjected to EC for 6 h also maintained the lower activities of polyphenol oxidase (PPO) and peroxidase (POD) activity as compared to control. The study exhibited the expediency of EC treatment (6 h) to maintain the acceptable peel colour and prolong the storage life of fruits for 14 days as compared to 7 days in case of control.
... Las alternativas postcosecha para los pequeños frutos son diversas. En ese sentido, están la refrigeración, el envasado con atmósfera modificada (Rodríguez et al., 2015), los reguladores vegetales, los bioempaques (Joo et al., 2011), los inhibidores de etileno (Guzmán et al., 2018), las barreras a la luz y resistencia mecánica (Huynh et al., 2019); además, de las películas o recubrimientos comestibles (Mannozzi et al., 2017;De Oliveira et al., 2018;Medina et al., 2020); ozonización (Cullen et al., 2010); y la irradiación UV-C (Lara et al., 2018), entre otros. A continuación, se presentan algunas de ellas. ...
Berries are fruits whose intake has been increasing recently. Their appearance, taste, and nutritional value make them attractive to consumers; whereas their bioactive components, as well as the antiviral, anticancer, antibacterial, and anti-inflammatory effects associated with their intake, make them an important element of a healthy diet. Unfortunately, they are highly perishable, and if proper precautions are not taken, they will have a short postharvest life. In order to increase the shelf life of berries, and preserve their quality, it is important to take into account a series of aspects related to these fruits and the environment in which they will be stored. This is particularly complex in the case of small fruits because they make up a large and varied group. Based on what has been outlined above, we set out to review the postharvest technologies that can promote the shelf life of small fruits, and how these influence their physicochemical, functional, microbiological, and sensory profiles. With this objective, the paper starts with a description of aspects such as quality, disorders, diseases, and postharvest life. Next, some alternatives to promote the latter will be discussed, grouped into: (i) heat treatments; (ii) modifiers of the atmosphere surrounding the product; (iii) packaging and coatings; and, (iv) disinfection. It was found that there is a plethora of options available to increase the shelf life of small fruits destined for fresh consumption, some of which may offer solutions with less environmental impact than others. The review also made it possible to establish that the effectiveness of existing technologies is associated with the morphological and physiological characteristics of the berries. However, it was equally clear that there are still many studies to be carried out, in order to deepen the impact that industrial-scale treatments have on the quality of the berries.
... Unfortunately, blackberries are one of the most perishable commodities because of their high respiration rates and fragile skin. Up to 40% of blackberry production is lost due to postharvest mishandling (Joo et al., 2011;Pritts and Handley, 1989). Red drupelet reversion (RDR) is a postharvest disorder of blackberries that occurs when black drupelets on ripe berries turn red during and after cold storage Finn and Clark, 2012). ...
Red drupelet reversion (RDR) is a postharvest disorder of blackberries ( Rubus L. subgenus Rubus Watson) in which fully black drupelets revert to red after harvest. This disorder can negatively impact consumer perception of fresh-market blackberries. The cause of RDR is hypothesized to be related to intracellular damage sustained because of mechanical and environmental stress during and after harvest. Cultivars differ in susceptibility to this disorder; and cultural factors, including nitrogen rate, harvest and shipping practices, and climate during harvest, influence RDR severity. In this 2-year study, seven genotypes (cultivars and advanced selections) developed in the University of Arkansas System Division of Agriculture (UA) blackberry breeding program, with a range of fruit textures, were evaluated to determine whether firmness was correlated with RDR. In addition, fruit was harvested at four different times (7:00 am , 10:00 am , 1:00 pm , and 4:00 pm ) to investigate whether harvest time influences RDR. All seven genotypes were harvested at the four times on two harvest dates per year and evaluated for RDR and firmness after 1 week of cold storage (5 °C). Fruit harvested early in the day had less RDR, with 7:00 am harvests having the least RDR in both years. Significant genotypic differences in RDR and fruit firmness were found in each year. Firmness was negatively correlated with RDR in 2018 and 2019. These results indicate that growers may be able to reduce the prevalence of RDR by choosing cultivars with firm fruit texture and harvesting early in the day.
... In this case, polyethylene terephthalate (PET) was found to be the best in preventing moisture loss to the surrounding due to its lowest WTR value compared to nylon and low-density polyethylene (LDPE). Moisture loss of fresh-cut products is mainly determined from the permeability of water vapor of the packaging materials (Joo, Lewandowski, Auras, Harte, & Almenar, 2011). Basically, lower water transmission rate (WTR) indicates lower permeability which means it has higher ability to keep the moisture of the products inside the package (Mark Taylor, 2020). ...
This study is to model the respiration rate and to evaluate the quality attributes of fresh-cut Anggun stored at different storage and packaging treatments. Fresh-cut Anggun was packed in three different packaging films; nylon (OTR: 55 cc/m²/day, WTR: 334 g/m²/day), polyethylene terephthalate, PET (OTR: 90 cc/m²/day, WTR: 35 g/m²/day), and low-density polyethylene, LDPE (OTR: 8000 cc/m²/day, WTR: 200 g/m²/day) and stored at 5 ℃ and 30 ℃. Regardless of the film type used in this study, fresh-cut Anggun was found to have shelf life up to 14 days when stored at 5 ℃and up to 8 days when stored at 30 ℃. At both temperatures, samples stored in nylon showed the best performance compared to those stored in PET and LDPE by retaining the purplish color longer, having better texture and lowest respiration rate. Uncompetitive Michaelis-Menten model was proven to show good fit in modeling the respiration rate of fresh-cut Anggun.
... The development of new blackberry cultivars with improved appearance, flavor, thornlessness, season extension, and postharvest performance will enhance consumer perceptions of the crop and support further industry expansion. Despite recent growth, the blackberry industry continues to be plagued by fruit with short shelf life and loss of quality during shipping (Felts et al., 2020;Joo et al., 2011;Segantini et al., 2017). However, red drupelet reversion, a postharvest disorder where black drupelets turn red during or after cold storage, is a particularly problematic physiological disorder affecting fresh-market blackberries (Perkins-Veazie, 2017;Perkins-Veazie et al., 1996). ...
Breeding and release of new fresh-market blackberries ( Rubus subgenus Rubus Watson) is vital for competitive markets to address evolving changes and production challenges. Physical, composition, and sensory attributes of six University of Arkansas (UA) System Division of Agriculture blackberry cultivars (Caddo, Natchez, Osage, Ouachita, Ponca, and Prime-Ark ® Traveler) were evaluated to identify marketable attributes. The consumer sensory study (n = 81) had two elements: a visual evaluation of displayed blackberries and an appearance, tasting, and firmness evaluation of the six cultivars using a 9-point verbal hedonic liking scale and a 5-point just about right (JAR) scale. Consumers preferred large blackberries when presented with individual berries of varying sizes and clamshells filled with equal weights of small or large blackberries. The largest of the six cultivars, Natchez and Caddo, were scored favorably for size and shape. Consumers also preferred clamshells with little to no red drupelet reversion, a postharvest disorder where black drupelets on the blackberry turn red during or after cold storage. Consumers did not detect differences in the appearance or firmness of the cultivars and rated the firmness of all cultivars favorably on the JAR scale. The physical and composition attributes of the six cultivars were within commercially acceptable ranges (soluble solids = 9% to 10%, pH = 3.1–3.8, titratable acidity = 0.6% to 1.4%, and berry weight = 6–10 g). ‘Ponca’, ‘Osage’, ‘Caddo’, and ‘Natchez’ were all rated highly for sweetness, sourness, overall flavor, and overall impression. ‘Ponca’ was rated high for sweetness, overall flavor, and overall impression and had 10.4% soluble solids, 0.82% titratable acidity, and a 12.8 soluble solids/titratable acidity ratio. The identification of these marketability attributes of fresh-market blackberries will provide information to advance breeding efforts for fruit with commercial potential.
... Polylactide (PLA), as a biodegradable replacement for commodity plastics, has been widely studied in the applications of packaging and has demonstrated the capability of maintaining food quality and light protection [1][2][3][4][5][6]. The U.S. Food and Drug Administration (FDA) has approved PLA to be used in food-contact packaging [7], therefore, the commercial utilization of PLA packaging has been ...
Dual-functioning additives with plasticizing and antibacterial functions were designed by exploiting the natural aromatic compound eugenol and green platform chemical levulinic acid or valeric acid that can be produced from biobased resources. One-pot synthesis methodology was utilized to create three ester-rich plasticizers. The plasticizers were thoroughly characterized by several nuclear magnetic resonance techniques (1H NMR, 13C NMR, 31P NMR, HSQC, COSY, HMBC) and by electrospray ionization-mass spectrometry (ESI-MS) and their performances, as plasticizers for polylactide (PLA), were evaluated. The eugenyl valerate was equipped with a strong capability to depress the glass transition temperature (Tg) of PLA. Incorporating 30 wt% plasticizer led to a reduction of the Tg by 43 °C. This was also reflected by a remarkable change in mechanical properties, illustrated by a strain at break of 560%, almost 110 times the strain for the breaking of neat PLA. The two eugenyl levulinates also led to PLA with significantly increased strain at breaking. The eugenyl levulinates portrayed higher thermal stabilities than eugenyl valerate, both neat and in PLA blends. The different concentrations of phenol, carboxyl and alcohol functional groups in the three plasticizers caused different bactericidal activities. The eugenyl levulinate with the highest phenol-, carboxyl- and alcohol group content significantly inhibited the growth of Staphylococcus aureus and Escherichia coli, while the other two plasticizers could only inhibit the growth of Staphylococcus aureus. Thus, the utilization of eugenol as a building block in plasticizer design for PLA illustrated an interesting potential for production of additives with dual functions, being both plasticizers and antibacterial agents.
... On the other hand, these values are lower than those reported for genotypes Natchez, Osage, Ouachita, Prime-Ark ® 45, Prime-Ark ® Traveler, Cancaska, and Chester (Threlfall et al., 2016). Joo et al. (2011) report SSC values between 8 and 11%. Thus, genotype 8 can be recommended for a plant breeding program because of its red color and high total SSC. ...
Colombia requires blackberry genotypes with remarkable traits that improve the competitiveness of this product in the country. The objective of this work was to evaluate the characteristics of the quality attributes of ten Colombian blackberry genotypes in order to assess their potential in the berry markets but also as a genetic source to be included in breeding programs. The weight of fruits, the equatorial and longitudinal diameters, volume, firmness, color, seed number, juice content, flesh and seed content, soluble solids content, acidity, pH and maturity index were evaluated in fruits collected during three different harvest periods in the province of Cundinamarca. Thirty fruits for every genotype and period were harvested and analyzed. These 10 evaluated genotypes showed important differences that allowed separating them into five different groups; however, genotypes 8, 4 and 6 showed the best results regarding size, color, juice content, total soluble solids content, maturity index, firmness and low acidity. These features make them good candidates for incorporating them into breeding programs. Nonetheless, their soluble solids content was considerably lower than values reported for genotypes Prime Ark, Natchez, Ouachita, and Osage that are recognized for these remarkable traits.
... In effect, even after 9 days of cold storage, the counts for both, mesophiles and molds and yeasts, were lower than after only 3 days at 18°C. Oliveira et al. (2014) and Joo et al. (2011) also reported that storing blackberries at refrigeration temperatures was essential to reduce microbial growth. Furthermore, cultivar type, maturity state and quality at harvest can also affect the berries shelf-life (Perkins-Veazie et al., 1999). ...
... In this study, the R. stolonifer strains isolated from blackberries were capable of causing soft rot in the fruits even if they did not have any mechanical damage, for they are polydrupes, and this type of aggregates makes them susceptible to damages and hinders their treatment before selection for trade. Therefore, these berries are often packed without ensuring their preservation from pathogen attacks (20). ...
The potential of four native bacterial strains of blackberries cv. Brazos (Rubus fruticosus): Bacillus subtilis (BSS), Bacillus subtilis (BSL), Bacillus licheniformis (BLI) and Leifsonia aquatica (LAQ), was
valuated for the postharvest control of soft rot caused by Rhizopus stolonifer in blackberry fruits. The fruits were treated with cell suspensions (CS) and cell-free supernatants (CFE) from each bacterial strain and were infected with two strains of R. stolonifer (RSA and RSC). The severity and inhibition percentage of the disease were determined. Additionally, the inhibition by siderophores and the inhibition percentage of R. stolonifer spore germination were analyzed as possible control mechanisms The CS of BSS inhibited RSA by 45.8%, followed by CFE of LAQ which controlled the same strain by 39.7%. The CS of BLI inhibited RSC by 37.7%, whereas the CFE of
BSS and LAQ controlled it by 47.7 and 41.8%, respectively. All bacterial strains inhibited RSA and RSC by siderophores production (38.7 to 48.6 %) and the inhibition of spore germination of RSC was higher than 93% after 48 h. This work is one of the first to report R. stolonifer control by native bacteria CS and CFE, particularly LAQ in postharvested blackberry fruits. These results show the combination of mechanisms used by bacteria to control both R. stolonifer strains.
... ،لوه میل رسلیدن از لد بعل تلنفس لرعت سل ،رعوبلت ،دملا لودگی آلل له بل لیت حساسل لا هل ل عوامل از لارچی قل ی لرثر مل در میوه ماندگاری زمان کاهش هلا ازجملله هسلتند تمشلک . روش لا هل لوه میل لارداری انبل و لدگاری مانل لرای بل لف مختلل ی کلله دارد وجللود لک تمشل از جمللله آ ن هللا ملل ی تللوان بلله بسته بن د زیلاد آن نتلایج کله نمود اشاره ی رضلا ی ت بخلش نیست (Bower, 2007;Joo et al., 2011) . ولی با توجله ارزش له بل تیذ ل یل ه ا لاره عصل از لتفاده اسل ،لک تمشل لاالی بل ی تمشک م ی تواند خلوا بله زدن ضلربه بدون تی ذ یل ه ا ،ی باک ی ف یل ت لالم سل و له نگل لته داشل لود شل . ...
... This limit was exceeded after 6 d under cold storage and was not reached at RT, due to the early appearance of mycelial growth. In effect, the use of low temperatures reduces metabolic processes and retards microbial growth which results in better fruit quality maintenance and longer shelf-life of the fruit (Joo et al., 2011). ...
... This explains why [140,141] non-perforated films often resulted in softening in both blueberries [114] and raspberries [115][116][117]. In contrast, enclosed punnets to replace vented clamshells could allow CO 2 accumulation during storage, but observed levels were insufficient to control fungal decay in blackberries [118]. In addition, the resistance of plastic packaging to water vapour permeation prevents water vapour due to produce transpiration escaping from the packaging and leads to moisture condensation that favours mould growth [27]. ...
Fresh blueberries, raspberries and blackberries are gaining popularity for their pleasant flavour and health benefits. However, their fresh supply, and the potential for market growth, are still limited by their short shelf life and seasonality. High respiration rates, delicate structures and high susceptibility to fungal decay are the main factors limiting the storability of these berry types. Current industrial practice for a longer shelf life relies heavily on cold chain and high humidity storage conditions. This typically results in a shelf life of 2–4 weeks for blueberries, and 2–5 days for raspberries and blackberries. This review discusses novel postharvest technologies from physico-chemical treatments (heat treatments, UV and edible coatings) to packaging-based solutions to improve the preservation of the freshness of blueberries, raspberries and blackberries through the supply chain. Sanitisation plays a crucial role in preventing fungal growth, while innovative packaging solutions act as complementary treatments to maintain quality attributes. The development and application of such technology combinations will increase berry shelf life, helping to satisfy the increasing global demand for these fresh berry products and improve consumer satisfaction.
... The smaller fresh fruit loss can be related to the low respiratory rate, because as the fruit tissues cells breathe, there is a sugar consumption contained on it (Antunes et al., 2003;Taiz and Zeiger, 2013). Other factors that interfere in the fresh weight loss reduction is the transpiration process, at storage temperature reduction (JOO et al., 2011;Soethe et al., 2016). Alves and Bastos (2017), verified greater rigidity in strawberry fruits using biofilms. ...
Blackberry is a fruit that has high nutritional value, a factor that has expanded its consumption worldwide. However, due to the fragility of the fruits and the high incidence of postharvest diseases, the fruits have a short shelf life. Thus, the objective of this study was to evaluate whether the application of coatings based on microfibrillated cellulose (NC) and lemongrass essential oil (EO) nanoparticles can prolong the shelf life of blackberry fruits after harvest. EO-coated blackberry fruits at nanocellulose concentrations were analyzed as follows: 0; 0.2; 0.4; 0.6 and 0.8%, in addition to the control treatment of which neither essential oil nor nanocellulose was used, for each treatment five repetitions were used. The fruits were analyzed soon after the application of the cover and at three and six days after storage. Fruit quality was assessed by soluble solids (SS), titratable acidity (TA), pH, fresh weight loss (FWL) and colorimetric parameters such as luminosity, hue angle and fruit peel chroma. Coating on EO (1000 ppm) blackberries combined with NC at concentrations of 0.2, 0.4 and 0.6% is promising in preserving blackberry fruits and reducing the process color reversal, up to six days of storage. The 0.4% NC + 1000 ppm EO conjugated coating showed no SS changes in blackberry fruits during the six days of storage.
... TA markedly decreased during the storage. This decrease has previously been demonstrated for various blackberry cultivars by different researchers [Perkins-Veazie et al., 1999, Joo et al. 2011] and this has been related to the ripening physiology. As it is known, organic acids generally decrease during ripening as they are respired or converted to sugars. ...
Nanoclays are nanomaterials consisting of layered silicate clay minerals and have various applications in food packaging. They can improve the mechanical, thermal, and barrier properties of both petroleum-based and bio-based polymers, as well as provide other functions such as antimicrobial activity, colorimetric indication, biodegradability enhancement, additive partitioning, and control and release of active ingredients. This chapter reviews the types, properties, and manufacturing methods of nanoclay-based polymer nanocomposites for food packaging. In addition, the latest achievements and challenges related to the use of nanoclays as food packaging materials are discussed, and an overview of the current state of knowledge and future perspectives for the development of nanoclay technology in the food industry is provided.
To screen and evaluate excellent blackberry cultivars and strains, 17 indexes of plant growth and fruit horticultural and nutritional characteristics were measured, 20 simple sequence repeat (SSR) markers were analyzed, the fingerprints of 23 blackberry cultivars and strains were constructed, and the processing characteristics of 10 excellent cultivars and strains were evaluated. The results showed that ‘Chester’ and ‘Shuofeng’ had the highest plant yield (6.5 kg per plant), of which the ‘Chester’ fruit also had the highest hardness (2.78 kg/cm2). ‘Kiowa’ had the highest single fruit weight (10.43 g). ‘10-5n-2’ had the highest total anthocyanin content (225.4 mg/100 g FW) and total polyphenol content (3.24 mg/g FW), but a low plant yield. These results suggest that ‘Shuofeng’ and ‘Chester’ are the top two blackberry cultivars planted in Nanjing, with the best growth and comprehensive quality. Moreover, a total of 119 alleles were detected with an average number of 6 alleles per locus. The polymorphism information content (PIC) was 0.374~0.844, with an average of 0.739, indicating a high genetic diversity among the 23 blackberry cultivars and strains. This study provides insight into the plant growth, fruit characteristics and genetic diversity of the 23 blackberry cultivars and strains, and is thus conducive to the protection and utilization of blackberry cultivars and strains.
Bio-nanocomposites are next generation food packaging materials that promote better food quality. Bio-nanocomposites are the replacement for current non-biodegradable and non-renewable materials which are applied as food packaging materials. These nanocomposites are promising materials for human health, food storage and eco-system. Advantages of incorporating nanomaterials into the packaging materials include better physico-chemical, mechanical, antibacterial and antimicrobial properties. Several kinds of nanomaterials including metal, metal oxide and other inorganic and organic nanostructures have proven to be effective to increase the shelf life and reduce the spoilage of food by different mechanism of action. Incorporation of nanomaterials in biopolymer makes the production and application of food packaging material.KeywordsFood spoilagePackaging materialsAntimicrobial propertiesPolymerBiodegradation
Mass transfer parameters such as permeability, diffusion, and solubility coefficients have been reported for poly(lactic acid) (PLA). Most of the reported mass transfer parameters of PLA have been compared and interpreted based on an assumption that PLA has only two phases, namely, a crystalline fraction and an amorphous fraction. This chapter focuses on key findings in mass transfer properties of neat PLA films, which depend on the grades of PLA, film processing, and/or thermal history. The values of mass transfer parameters of water vapor in PLA film vary at different temperature and relative humidity conditions, as well as with different compositions or treatments of PLA. With technology and knowledge such as polymer blends, composites, nanotechnology, stereocomplexity, and radiation, various properties of PLA can be enhanced. Additional barrier improvements can be obtained by creating composites, nanocomposites, and using surface treatments such as coating and surface modification.
The fruit of six blackberry cultivars ‘Ningzhi 3’, ‘Arapaho’, ‘Kiowa’, ‘Hull’, ‘Shuofeng’, and ‘Triple Crown’ were stored under different storage conditions 25 °C (RT) and 4 °C (LT). Compared to RT treatment, LT treatment restricted deterioration and nutritional loss, and maintained antioxidant capacity of samples. Among LT samples, color of ‘Ningzhi 3’, ‘Hull’, and ‘Shuofeng’ changed fewer than other cultivars, and the decay rate of ‘Shuofeng’ and weight loss of ‘Hull’ were lower than others. At the end of LT, total soluble solid and soluble sugar content of ‘Arapaho’, soluble protein content of ‘Shuofeng’ were the highest. During storage period, ‘Arapaho’, ‘Hull’, and ‘Shuofeng’ maintained higher antioxidant enzyme activity and lower hydrogen peroxide content. The storage stability of ‘Arapaho’, ‘Hull’, and ‘Shuofeng’ was better than other three blackberry cultivars because of their better postharvest quality. This study provides a comprehensive insight into the postharvest treatment to maintain quality of blackberry.
Over the past decade, research and development of the intelligent, bioactive and active packaging for a particular application in a particular market, from the perspective of the food and medical technologist, packaging engineer and those concerned with marketing, has attracted the attention of several researchers around the world. Unusual emphasis is given to the advantages of packaging based on biocomposites materials in order to improve their mechanical stability, biological and barrier properties, and eventually their biodegradability. Herein, this chapter gives you an idea about the different types of packaging (intelligent, bioactive and active packaging), the used additives and the divers factors affecting the selection of a packaging material. While the second part will present the considerable contribution of biocomposites in packaging, as well as the different used characterization techniques to identify their mechanical, thermal, morphological and rheological properties.
Blackberries are an important seasonal fruit crop. However, their supply and market growth are negatively impacted by a short shelf-life. To address this problem, the shelf-life and quality characteristics of blackberries coated with edible alginate and limonene-liposomes were investigated. The weight loss, respiration rates (O2/CO2), physicochemical properties, and microbial loads of blackberries treated with edible coatings and stored under refrigeration (4°C) were determined. The rate of weight loss in alginate-coated fruits was significantly lower (0.44 ± 0.02 g /day/100 g) compared to limonene-encapsulated liposome coated blackberries (0.50 ± 0.02 g/day/100g) as well as uncoated blackberries (0.54 ± 0.02 g /day/100g) after the first 10 days of storage. The alginate-coated fruits also had a lower rate of CO2 release (0.47 ± 0.03 mmol/h/100g) compared to the uncoated blackberries (0.80 ± 0.27 mmol/h/100g). Both alginate and limonene-liposome coated blackberries had a lower average respiratory quotient (RQ) compared to non-coated blackberries. The quality indices of total soluble solids, pH, total polyphenol content, and total anthocyanin content did not exhibit significant deviation from non-coated blackberries. The yeast and mold count on limonene-liposome coated blackberries was significantly lower than the control after 1, 7, and 12 days of storage. The results suggest that the alginate coating was more effective than the control in lowering respiration rates and weight loss. Similarly, the limonene-liposome coating was effective at lowering microbial growth on the berries.
Barberry is a nutritional and therapeutic crop mostly dried and consumed in bulk. However, the lack of proper packaging leads to the decline of many of its valuable properties. The aim of this study was to investigate the effect of different packaging films on barberries properties during storage. 150 g of freshly dried barberries were kept for 6 months at 25 C within different packaging materials: (i) low-density polyethylene (LDPE); two laminated layers film including LDPE and polyethylene terephthalate (PET) with a total thickness of (ii) 45 mm (LDPE/PET-45) and (iii) 60 mm (LDPE/PET-60); (iv) oriented polypropylene (OPP); (v) three laminated layers film of OPP (3OPP); (vi) three laminated layers film including LDPE, metalized PET and PET (LDPE/mPET/PET); and (vii) four laminated layers film including LDPE, PET, aluminum foil and PET (LDPE/PET/Al/PET). After six months, the least change in moisture content, the lowest loss of DPPH scavenging capacity (97.9%), the minimum overall color difference, and the least increase in acidity (39.3%) were related to barberries packaged in the LDPE/PET-45 film. This is while the lowest loss of ascorbic acid (99.8%) and anthocyanin (62.8%) contents and the minimum microbial deterioration were related to the LDPE/PET-60 film. On the other hand, the LDPE/PET/Al/PET film entailed the lowest barberry weight loss (0.67%) and the minimum increase in firmness (40.7%), while the 3OPP film providing the best preservation of phenolic compounds. In conclusion, it seems two laminated layers films composed of LDPE and PET are appropriate for the preservation of dried barberries during storage. Crown
This study describes the synthesis and reversibility of Schiff bases from chitosan and bioactive compounds, and their application in the antifungal packaging of fruit. Imine bonds between primary amine groups of chitosan and carbonyl groups of antifungal aldehydes were synthesised and their reversibility was assayed in an aqueous medium under different acidic conditions. The mechanism of action of the dynamers is based on the hydrolysis of imine bond and the release of the active agent. The new films were effective at inhibiting the growth of Penicillium expansum and Botrytis cinerea, and their effectivity depended on the degree of hydrolysis achieved which was greater when the bonds were hydrolysed in a mild acidic medium. A double bottom cylindrical tray was used for the responsive antimicrobial packaging of blackberries. The package extended shelf-life of berries from 3 to 12 days without causing phytotoxic effects on the fruit being safe for human consumption.
Raspberry is a good source in terms of antocianines, polyphenols, vitamin C, fibers, proteins and minerals contents. Raspberry juice is susceptible to enzymatic and microbial reactions, because of its high moisture content (75-90%). Concentration of Raspberry juice increases its shelf life, while decreasing costs of storage and transport. In this study, extracts obtained from two raspberry cultivars of Amol (red) and Siyahkal (black) were concentrated by two methods, radiation (microwave) and convention (evaporator-rotary) applying three pressure levels: 12, 38.5 and 100 kPa. Changes in physicochemical properties including brix, acidity, pH, turbidity and color were assessed during the concentration process of two kinds of juice. Results showed decrease in acidity and color and increase in brix and turbidity of the juices, but rate and amount of changes were dissimilar in different methods and pressures. Samples concentrated by radiation using microwave in comparison with conventional method (evaporator-rotary) had superior quality. Furthermore, decrease in pressure led to better quality in product in both techniques.
Keywords: Concentration, Microwave, Raspberry, Vacuum
In order to increase the shelf life, improve availability and reduce the storage and transportation costs, our study aimed at concentrating of two kinds of juices obtained from two raspberry cultivars (modified black and wild red) by two new techniques of vacuum and microwave in three pressure levels 12, 38/5 and 100 kPa. The influence of concentratio process and operational parameters (concentrating duration and pressure) on color factors (a*, b* and L*) and antioxidant activity of the final product were assessed. Considering that the samples color is influenced by the presence of anthocyanins, relationship between color and antioxidant activity were determined by a high coefficient of determination (R2= 1). Results suggest color and anthocyanins deteriorate over time. Deterioration rate depends on the kind of concentration process and process pressure, being higher in evaporator-rotary technique and atmospheric pressure. Moreover, anthocyanin half-life times in the pressures 100, 38.5 and 12 kPa were 93.7, 97.7 and 103 min in evaporator-rotary technique and 146.5, 233 and 480 min in microwave technique for modified black raspberry, respectively while being 93.5, 115.5 and 117 min in evaporator-rotary and 118, 480 and 515 min in microwave technique for wild red raspberry, respectively.
Keywords: Antioxidant properties, Color, Microwave, Raspberry, Vacuum
There is an increase in ecofriendly and biodegradable material as a replacer of plastic. The objective of the study is to focus on the application of packaging material derived from banana pseudo stem and its effect on storage of black grapes. Cellulose was preliminary extracted from banana pseudo stem and further more nanocellulose was used as a reinforcing agent to develop two different types of nano‐films. Characterization of the film has been done and it was used as a primary packaging material to enhance the shelf life of the grapes upto 12 days at different temperature. It was found that nanocellulose with polyvinyl alcohol (NP) (5%) film was most effective to increases shelf life up to 12 days at 40C. After 12th days of storage final weight loss (67.67), pH (4.02), Soluble solid content (17.01), hardness (8.14) and titratable Acidity (0.99) was observed for the packaged grapes without any microbial load.
Background
Recently, numerous studies on packaging nanomaterials for foods underline the significant function of nanofillers in the manufacturing of innovative nanocomposites based on polymer or biopolymer matrices. It is evident in the literature that nanofillers exhibit effective characteristics such as antimicrobial potential, barrier, mechanical, and thermal properties. However, the exact mechanisms regulating the occurrence of the antimicrobial activity of nanofillers are only hypothesized, the literature containing controversies on the mechanisms of nanofiller-induced toxicity.
Objective and approach
The objective of this review is to highlight several types of nanofillers, especially inorganic nanofillers that can be used along different polymers or biopolymers to form innovative food packaging materials. The antimicrobial potential of metal-based nanofillers is also discussed in the second part of the review.
Key findings and conclusions
Even though numerous reports on polymer or biopolymer nanomaterial applications in food packaging are available, their purpose is not aimed at in this article, and a smaller number of reviews approaches food packaging nanomaterials in this way. It is expected that the information contained in this paper will complement previous reports, and open new vistas for explorers to apply nanofillers in the functional food packaging area.
Ethylene evolution rate and percentage of soluble solids of thornless blackberry ( Rubus sp.) increased with maturity and ripening, while titratable acidity decreased. Following harvest of “purple” fruits, their respiration and ethylene evolution rates increased during 7 days at 25°C. Ethylene evolution rates and differences in shelf-life among cultivars were inversely related. We conclude that thornless blackberry is a climacteric fruit.
Fruit of ‘Bonita’ and ‘Beckyblue’ rabbiteye blueberry ( Vaccinium ashei Reade) cultivars were harvested weekly, then stored in two different types of consumer baskets and subjected to five time/temperature storage regimes. Fruit increased in total soluble solids (TSS) and pH and decreased in acidity (Ac) with advancing harvest dates. Total soluble solids and pH of ‘Bonita’ fruit were significantly lower and Ac higher than for fruit of ‘Beckyblue’. After 3 weeks of storage at 1°C plus 3 days at 16°, ‘Beckyblue’ had higher (8 times) decay than fruit of ‘Bonita’. There were no cultivar differences in fruit firmness or weight loss due to storage, but fruit weight was reduced significantly when packaged in molded pulp fiberboard baskets. Fruit of ‘Bonita’ can be used for both domestic and export markets, requiring long storage duration, but ‘Beckyblue’ fruit should be limited to domestic markets.
Fruit and vegetable consumption is inversely related to the incidence of heart disease and several cancers. However, many people in countries in Northern latitudes do not eat the recommended “5-a-day” of fruit and vegetables. For such populations, a potentially important source of fruit may be locally grown soft fruits (eg. raspberries, blackberries, blueberries, blackcurrants). Such berries contain micronutrients such as vitamin C and folic acid which are essential for health. However, berries may have additional health benefits as they are also rich in phytochemicals such as anthocyanins which are glycosidic-linked flavonoids responsible for their red, violet, purple and blue colours. In vitro studies indicate that anthocyanins and other polyphenols in berries have a range of potential anti-cancer and heart disease properties including antioxidant, anti-inflammatory, and cell regulatory effects. Such experimental data has lead to numerous health claims on the internet implying that “berries are edible superstars that may protect against heart disease, cancers and ageing”. However, the bioavailabilty of polyphenols such as anthocyanins would appear to be limited, thus compromising their nutritional relevance. Consequently the aim of the article is to assess the current scientific evidence for claims that berries may have additional health benefits to those normally associated with consuming fruit and vegetables.
The objective of this work was to evaluate the behavior of blackberry fruits kept in different environments conditions and storage periods. A completely randomized block design was used with three repetitions and 18 fruits per plot in a 2x2x5 factorial scheme (cultivars: Brazos and Comanche; environmental conditions: 2°C and 20±2°C; storage periods 0, 3, 6, 9 and 12 days). The characteristics evaluated were mass loss, total vitamin C, total soluble solids, pH, and total titratable acidity (citric acid percentage). The increase in length of storage resulted in a significant mass loss, mainly when the fruits were maintained at 20°C. There was an increase in pH and a reduction in total titratable acid and total soluble solids. The Comanche cultivar showed higher content in total vitamin C and total soluble solids than 'Brazos'. Both cultivars are better conserved at 2°C and can be storaged up to nine days after harvest, when the deterioration process starts.
A procedure to maintain desired levels of O2 and CO2 inside packages that are exposed to different surrounding temperatures was designed and tested. This procedure included the design of packages for a high temperature, ambient atmosphere conditions simulating retail display conditions and the use of a controlled atmosphere (CA) environment surrounding the packages at a lower temperature simulating storage or transport conditions. To test the concept, strawberries and snap beans were held at 7°C for 4 days and 19°C for 2 days to simulate mixed storage/transport and retail display at these respective temperatures. The strawberries were stored in jars fitted with a short tube to modify the interior atmosphere; snap beans were stored in commercially available, semipermeable plastic bags. Both package types were placed in a CA of 14.8% O2 plus 8.3% CO2 at 7°C followed by storage in air at 19°C. Under these conditions, it was possible to maintain atmospheres that were close to the desired atmospheres for the products at both temperatures.
A survey of worldwide blackberry (Rubus spp.) production was conducted in 2005. Results indicated there were an estimated 20,035 ha of blackberries planted and commercially cultivated worldwide, a 45% increase from 1995. Wild blackberries still make a significant contribution to worldwide production, with 8000 ha and 13,460 Mg harvested in 2004. There were 7692 ha of commercially cultivated blackberries in Europe, 7159 ha in North America, 1640 ha in Central America, 1597 ha in South America, 297 ha in Oceania, and 100 ha in Africa. Worldwide production of cultivated blackberries was 140,292 Mg in 2005. Of the blackberry area worldwide, 50% was planted to semierect cultivars, 25% to erect, and 25% to trailing types. 'Thornfree', 'Loch Ness', and 'Chester Thornless' were the most important semierect types, and 'Brazos' and 'Marion' the most common erect and trailing types, respectively. In general, erect and semierect cultivars are grown for fresh market and trailing cultivars for processing. Fresh fruit are usually picked into the final container in the field, whereas 75% of trailing blackberries for processing are picked by machine. Common production problems are reported. Production systems for field-grown blackberry differ with type grown and region. For example, in Mexico, production systems are modified to extend the production season for 'Tupy' and other erect-type cultivars from mid-October to June. Organic blackberry production is expected to increase from the 2528 ha planted in 2005. An estimated 315 ha of blackberries were grown under tunnels, mainly to protect against adverse weather and target high-priced markets. Based on this survey, there may be 27,032 ha of commercial blackberries planted worldwide in 2015, not including production from harvested wild plants.
Typescript (photocopy). Thesis (M.S.)--Oregon State University, 1991. Includes bibliographical references (leaves 141-148).
O objetivo deste trabalho foi avaliar o comportamento de frutos de amoreira-preta (Rubus spp.) conservados em diferentes ambientes e períodos de armazenamento. O delineamento utilizado foi o de blocos casualizados com três repetições e 18 frutos por parcela, em esquema fatorial 2x2x5 (cultivares: Brazos e Comanche; ambientes: 2ºC e 20±2ºC; períodos de armazenamento: 0, 3, 6, 9 e 12 dias). As características avaliadas foram perda de massa, vitamina C total, sólidos solúveis totais, pH e acidez titulável total (porcentagem de ácido cítrico). Com o aumento do período de armazenamento houve perdas significativas de massa, principalmente nos frutos que permaneceram a 20ºC. Houve aumento do pH e redução do porcentual de acidez total titulável e sólidos solúveis totais. A cultivar Comanche apresentou maiores teores de vitamina C e sólidos solúveis totais em relação à 'Brazos'. Ambas cultivares conservam-se melhor a 2ºC, podendo ser armazenadas até nove dias depois de colhidas, quando se inicia o processo de deterioração.
Blackberry fruit are considered highly perishable, having an average shelflife of 2 to 3 days. Fruit of erect blackberry cultivars were stored at 2C for 7 days to determine shelflife and quality changes. Weight loss was 1.8 and 3.4% after 3 and 7 days storage, regardless of cultivar or color stage. Soluble solids concentration (SSC), titratable acidity (TA), anthocyanin content, and skin firmness did not change during storage, but differed between ripeness stages and cultivars. Mottled (50% black) fruit were low in SSC and high in TA compared to shiny or dull black fruit. All dull black fruit were rated softer and lower in overall appearance after storage compared to shiny black fruit. `Choctaw' fruit were less firm and rated softer and of marginal appearance after 7 days storage while `Navaho' fruit remained firm and highly acceptable. Ethylene production ranged from 0.4 (`Navaho') to 2.8 nl/g-h (`Choctaw'). Results indicate that erect blackberry fruit harvested at the shiny black stage are of acceptable quality and have excellent shelflife potential.
Fruit at three stages of ripeness were harvested from four erect blackberry (Rubus spp.) cultivars, 'Navaho', 'Choctaw', 'Cheyenne', and 'Shawnee', for 2 years to evaluate fresh-market shelf life during 7 days of storage at 2C, 95% relative humidity. Ethylene production was highest from dull black fruit and varied widely among cultivars, ranging from 7.3 to 51.1 pmol·kg-1·s-1 for 'Navaho' and 'Choctaw' fruit, respectively. Weight loss ranged from 0.8% ('Shawnee') to 3.3% ('Navaho') after storage. Mottled (50% black) fruit of all cultivars were higher in fruit firmness and titratable acidity and had lower soluble solids and anthocyanin concentrations than fruit at other stages of maturity. Cultivars did not differ in total anthocyanin concentration, but dull black fruit had a higher anthocyanin concentration than shiny black fruit. Dull black 'Choctaw', 'Shawnee', and 'Cheyenne' fruit were softer and had more leakage and decay than shiny black fruit. Both shiny and dull black 'Navaho' fruit had less leakage than fruit of other cultivars. All cultivars at the shiny black stage were considered marketable after 7 days at 2C because fruit were firm with little decay or leakage. However, red discoloration appeared more frequently on shiny black than on dull black fruit. Mottled fruit of erect cultivars should not be harvested, while shiny black fruit of 'Cheyenne', 'Shawnee', and 'Choctaw' might be suited for regional markets. Either shiny black or dull black 'Navaho' fruit could be shipped to distant markets.
The strawberry dates back to the Romans and possibly the Greeks (Darrow 1966); however, since the fruit is not a staple crop, references to it in ancient records are difficult to find. Wild strawberries have been found growing throughout the world under different climatic conditions, and by the 1300s strawberry cultivation was practiced in Europe; by that time too, the wood strawberry, Fragaria vesca L., was being planted in gardens in France.
Changes in fruit quality attributes and antioxidative properties from six cultivars of thornless blackberries ( Rubus sp.) (`Apache', `Arapaho', `Chester', `Loch Ness', `Navaho', and `Triple Crown') during four different ripening stages (red, mottled, shiny-black, and dull-black) were determined under Alabama growing conditions. Berry fruit samples were evaluated for pH, titratable acidity, total soluble solids, TSS/TA ratio, soluble sugars, vitamin C (reduced, oxidized and total), and antioxidant capacity (measured as trolox equivalent antioxidant capacity, TEAC). Significant variation among cultivars were noted in fruit quality attributes and antioxidative properties, which were influenced by maturity at harvest. An increase in fruit pH concomitant with a decline in titratable acidity (TA) was observed during ripening for all cultivars. Total soluble solids (TSS) values increased from 5.7% to 11.6%, with associated TSS/TA ratio values ranging from 11.92 to 63.56 in ripening fruit. Highest reducing and total sugar content were contained in dull-black fruit. Vitamin C content either declined or remained unchanged with ripening, and the pattern was dependent on cultivar, maturity at harvest and form determined. In general, antioxidant activity declined between red and dull-black ripening stages. The results suggest that the TSS/TA ratio may provide the best maturity index in determining optimal eating quality and antioxidant capacity in terms of TEAC value the best indicator of optimal nutritional quality as influenced by maturity at harvest.
Fruit were harvested from an erect, thornless blackberry (Rubus L. subgenus Rubus Watson, 'Navaho' to study ripening changes. Soluble solids content increased between the red (unripe) and dull-black (overripe) stages of ripening while titratable acidity decreased sharply between the mottled and shiny-black ripeness stages. Anthocyanin content increased sharply between the mottled and shiny-black stages. Firmness of drupelet and receptacle tissues decreased between the mottled and shiny-black stages of ripeness. In whole blackberries, total uronic acids decreased, and water soluble uronic acids increased between the green-red and shiny-black ripeness stages. Volatile production paralleled ripening changes, and was highest in dull-black fruit, with alcohols and aldehydes predominating. Respiration of intact fruit maintained in water decreased between the green and red ripeness stages and increased at the mottled (part-black) and black ripeness stages. Ethylene production remained below 10 nmol·kg-1·h-1 until the dull-black (overripe) stage of maturity. Free 1-aminocyclopropane-1-carboxylic acid (ACC) and ACC oxidase did not increase in berries until the shiny-black stage, corresponding with the onset of detectable ethylene production. ACC oxidase activity decreased in the drupelet tissue (0.5 to 0.01 μmol·kg-1·h-1) and increased in the receptacle tissue (2 to 3.8 μmol·kg-1·h-1) as fruit changed from red to dull black. These results indicate that ripening in blackberries may be initiated in the receptacle tissue. Ripening in blackberries is likely independent of ethylene, but ethylene may regulate berry detachment from pedicels, thus controlling timing of fruit harvests.
: A range of blackberry genotypes harvested in different seasons and regions in Mexico (Michoacan) and in the United States (Pacific Northwest) were collected to determine their antioxidant capacity using oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays. Total acidity, ascorbic acid, soluble solids, total phenols, and total anthocyanins, as well as the correlation between all these parameters, were determined for all treatments. Total acidity ranged from 4.22% in wild blackberry from Patzcuaro, Mexico, to 1.02% in ‘Evergreen’ from Woodburn, Oreg. These treatments were also the outliers in terms of ascorbic acid content. Cultivar ‘Brazos’ did not exhibit any significant differences in acidity or ascorbic acid as a consequence of the geographic origin or harvest season. The highest concentration of soluble solids was recorded for ‘Evergreen’ from Woodburn and relatively low soluble solids levels were recorded for all the Mexican treatments. Wild blackberry from Patzcuaro exhibited the highest values for ORAC, FRAP, total phenolic and anthocyanin content. Other relatively high antioxidant capacity values were detected for ‘Marion’ and ‘Evergreen’, both produced in Oregon. Different cultivars grown in the same region/season consistently showed differences in antioxidant capacity. There was little effect of harvest season on phenolic levels. We conclude that levels of total acidity, ascorbic acid, soluble solids, antioxidant capacity, and polyphenols mainly depended on the genotype and not on the climate or the season. ORAC and FRAP values were both highly correlated with each other, and with total phenols and anthocyanin content.
The inhibition of the enzyme β-glucosidase by natural polyphenolic substrates is described. The kinetic data suggest that the pattern of inhibition w
In recent years, biobased polymers have gained attention from industries, consumers and governments as a way to reduce municipal solid waste. Much attention has been given to their production and implementation. However, these materials only reach their potential environmental benefits when they are recovered through recycling or composting and/or their energy is recovered by incineration. These end-of-life scenarios allow closing the carbon cycle loop. A lot of confusion and misunderstanding about these new materials and their end-of-life scenarios, particularly composting, have been generated. This paper addresses definitions and environmental performance of these materials and their compostability. Current methods for measuring biobased content and biodegradability of polymers and factors affecting it, such as exposure conditions and polymer characteristics, are discussed, and the use of life cycle assessment as a tool to evaluate the environmental performance of biopolymers is presented. Although there are some obstacles for the growth and implementation of biobased polymers, such as consumer adoption and available composting facilities accepting these materials, new opportunities are growing due to government regulation and business initiatives in the past five years. However, consumers' understanding of when the use of these materials provides environmental benefits and when not is still missing. Therefore, to adopt and to implement these new biopolymers cooperative work among industry, consumers and government is needed. Copyright © 2008 Society of Chemical Industry
The quality of soft-fruited (‘Shawnee’) and firm-fruited (‘Navaho’) blackberry cultivars held under simulated retail conditions was determined. Leakage and decay increased during storage and exceeded 20% in 'Shawnee’ fruit after 14 days at 2C or 7 days at 5C, while ‘Navaho’ held under similar conditions was still marketable (<10% decay). Transferring fruit to 20C for 2 days after low temperature storage intervals was detrimental to fruit quality, resulting in increased weight loss, leakage, decay and softening in both cultivars. After retail warming, ‘Shawnee’ fruit lost 25% of marketable fruit while‘Navaho’ had a 10% loss. Soluble solids concentration did not change significantly during storage, but titratable acidity declined 40–50%. Anthocyanin content increased from 20–100% depending on cultivar, storage temperature and storage intervals. The sugar composition of blackberries before storage was about 10, 260 and 260 mg/g dry weight, glucose, and fructose, respectively. Sucrose and glucose decreased and fructose increased slightly during storage. Warming fruit after low temperature storage did not accelerate loss of total sugars. If held constantly at 2C, ‘Navaho’ could be held 21 days.
Total phenolics and chlorogenic acid in different plum cultivars ranged from 262 to 922 μ/g and 33 to 103, μg/g, respectively. Stanley plums had the highest polyphenol oxidase (PPO) activity and chlorogenic acid to total phenolics ratio as compared to all other cultivars. Degradation of anthocyanins in the juice made from Stanley plums was directly related to the level of PPO in the juice. Among PPO inhibitors, L-cysteine and sodium metabisulfite (at 0.5 and 1.0 mM) were effective in minimizing degradation of anthocyanins. Anthocyanins in the juice samples were heat stable and pasteurized juice showed acceptable microbial quality.
Small berries are commonly packaged and sold to consumers in vented petroleum-based clamshell containers. Biodegradable and compostable packages may be used as an alternative package to reduce waste generation and landfill disposal. In addition, the current clamshell container design does not allow the development of a modified atmosphere that could prolong berry shelf life. Thus, in this study, a non-ventilated biodegradable container was evaluated as a possible alternative to the containers normally used in commercial distribution of small berries. To determine the potential of biodegradable containers for small berries, highbush blueberries were packaged in polylactide (PLA) containers and stored at 10°C for 18 days and at 23°C for 9 days. Commercial vented clamshell containers were used as controls. Physicochemical and microbiological studies were carried out in order to compare the efficacy of both packages. Results showed that the PLA containers prolonged blueberry shelf life at different storage temperatures.
Copyright © 2008 Elsevier Ltd. All rights reserved.
Poly(lactide) (PLA) polymers have garnered increasing attention in the last few years as food packaging materials because they can be obtained from renewable resources; their production consumes quantities of carbon dioxide; they can be recycled and composted; and their physical and mechanical properties can be tailored through polymer architecture. As a consequence, PLA is becoming a growing alternative as a 'green' food packaging material. PLA's optical, physical and mechanical properties have been compared to those of polystyrene (PS) and polyethylene terephthalate (PET), although studies comparing and showing the actual performance of PLA, PS and PET plastics containers are scarce. The purpose of this study was to investigate and compare the role of PLA in package sustainability for the food service industry. Two of the commonly used materials to make containers to package fresh food, PET and oriented polystyrene (OPS), were compared with oriented PLA (OPLA) and OPLA with 40% recycled content from the industrial trimming process. The recycled OPLA provides an opportunity for full material utilization and lower costs. This study involved a number of tests to quantify the physical, mechanical, barrier and compatibility properties that would affect the selection criteria for containers to be used for food service applications. Based on the data collected, OPLA, OPLA + 40% regrind, OPS and PET performances were evaluated. Exposure of the four materials to vegetable oil and weak and strong acids show a minimal reduction in the performance of these polymers. At ambient temperature, PET has the highest impact resistance, followed by OPLA, OPS and OPLA + 40% regrind. In terms of barrier properties, PET shows the highest oxygen barrier, followed by OPLA, OPLA 40% recycled content, and OPS. Thus, OPLA and OPLA with 40% recycled content can be used for fresh food applications as well as OPS and PET, and in many situations it performs better than OPS and PET.
'Navaho' and 'Arapaho' blackberries (Rubus sp.) were stored at 2 degrees C in ambient atmosphere (0.03 kPa CO2, 21 kPa O2) or CA (15 kPa CO2, 10 kPa O2) with the following treatments: 3 days of CA storage plus 11 days in air; 7 days of CA storage plus 7 days with air; 14 days of constant CA storage. Titratable acidity was higher after 3 and 14 days CA storage for 'Arapaho' and 'Navaho', respectively, compared with control fruit. At least 7 days of CA was needed to reduce incidence of decayed fruit in both cultivars. Monomeric anthocyanin content decreased 20% after 7 days CA storage compared with control blackberries for both cultivars. Consumer panels did not detect off-flavors in blackberries treated with CA for 3 or 7 days.
Instrumental analyses have shown that non-vented bio-based containers made from poly(lactic acid) (PLA) have the capability to enhance blueberry shelf life as compared with commercial vented petroleum-based clamshell containers. However, consumer preference has not been explored so far. In this study, two sensory evaluations, triangle and paired preference tests, were performed after storing fruit in both containers at 3 and 10 degrees C for 7 and 14 days. In addition, physicochemical analyses were performed after each tasting in order to correlate instrumental findings with consumer preference.
The results of the triangle test showed the capability of the consumer to differentiate (P < or = 0.001) between blueberries from different packages at both storage temperatures. A consumer preference for flavour, texture, external appearance and overall quality (P < or = 0.001) of blueberries packaged in PLA containers was observed in the paired comparison test. The instrumental analyses showed that blueberries in the PLA packages exhibited a weight loss below the limit for marketable life, a stable soluble solid content and titratable acidity and no fungal growth during storage.
Consumers distinguished between blueberries from different packages and preferred those packaged in the PLA containers. The instrumental analyses showed that the usable life of the berries was extended in the PLA containers. A correlation between consumer preference and instrumental evaluations was found.
Rates of carbon dioxide production, in air and in 3 % 02, over a range of temperatures, were measured for over thirty commodities, and rates of evaporation, under known water vapour pressure deficit, measured for most of them. Optimum storage conditions in air for each commodity were determined. Storage life under these optimum conditions, and under the nearest practical approximation to them, was estimated. In most cases the optimum temperature is ooC, examples of exceptions being runner beans, cucumbers, potatoes, green peppers and tomatoes. The humidity should usually be high, 100 % r.h. often being optimal, particularly for leafy vegetables, provided the temperature is low. Commodities resistant to evaporation, however, such as the onion, may with advantage be stored at lower humidities, thus reducing the microbial hazards.
Modified atmospheres (MA), i.e., elevated concentrations of carbon dioxide and reduced levels of oxygen and ethylene, can be useful supplements to provide optimum temperature and relative humidity in maintaining the quality of fresh fruits and vegetables after harvest. MA benefits include reduced respiration, ethylene production, and sensitivity to ethylene; retarded softening and compositional changes; alleviation of certain physiological disorders; and reduced decay. Subjecting fresh produce to too low an oxygen concentration and/or to too high a carbon dioxide level can result in MA stress, which is manifested by accelerated deterioration. Packaging fresh produce in polymeric films can result in a commodity-generated MA. Atmosphere modification within such packages depends on film permeability, commodity respiration rate and gas diffusion characteristics, and initial free volume and atmospheric composition within the package. Temperature, relative humidity, and air movement around the package can influence the permeability of the film. Temperature also affects the metabolic activity of the commodity and consequently the rate of attaining the desired MA. All these factors must be considered in developing a mathematical model for selecting the most suitable film for each commodity.
Fruits from 107 genotypes of Vaccinium L., Rubus L., and Ribes L., were analyzed for total anthocyanins (ACY), total phenolics (TPH), and antioxidant capacities as determined by oxygen radical absorbing capacity (ORAC) and ferric reducing antioxidant power (FRAP). Fruit size was highly correlated (r = 0.84) with ACY within Vaccinium corymbosum L., but was not correlated to ACY across eight other Vaccinium species, or within 27 blackberry hybrids. Certain Vaccinium and Ribes fruits with pigmented flesh were lower in ACY, TPH, ORAC, and FRAP compared to those values in berries with nonpigmented flesh. ORAC values ranged from 19 to 131 micromol Trolox equivalents/g in Vaccinium, from 13 to 146 in Rubus, and from 17 to 116 in Ribes. Though ACY may indicate TPH, the range observed in ACY/TPH ratios precludes prediction of ACY from TPH and vice versa for a single genotype. In general, TPH was more highly correlated to antioxidant capacity than ACY was. This study demonstrates the wide diversity of phytochemical levels and antioxidant capacities within and across three genera of small fruit.
Total anthocyanin pigments increased from 74.7 to 317 mg/100 g fresh weight (FW) from underripe to overripe for Marion blackberries and from 69.9 to 164 mg/100 g FW for Evergreen blackberries. Total phenolics did not show a marked change with maturity with values slightly decreasing from underripe to ripe. Antioxidant activities, while increasing with ripening, also did not show the marked change that total anthocyanins exhibited. The impact of variation due to plots, subsampling, sample preparation, and measurement on Marion composition was examined in detail. Plot-to-plot and sample differences were the major contributors to variation, with sample preparation being an important contributor for some parameters. Measurement variation was a relatively small component of the total variation. Total anthocyanins for 11 blackberry cultivars ranged from 131 to 256 mg/100 g FW (mean = 198), total phenolics ranged from 682 to 1056 mg GAE/100 g FW (mean = 900), oxygen radical absorbance capacity ranged from 37.6 to 75.5 micromol TE/g FW (mean = 50.2), and ferric reducing antioxidant power ranged from 63.5 to 91.5 micromol TE/g FW (mean = 77.5).
The influence of high oxygen concentrations on total phenolic, total anthocyanin, individual phenolic compounds, and antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC) in highbush blueberry fruit (Vaccinium corymbosum L. cv. Duke) was investigated. Freshly harvested blueberries were placed in jars ventilated continuously with air or with 40, 60, 80, or 100% O(2) at 5 degrees C for up to 35 days. Samples were taken initially and at 7-day intervals during storage. Whereas the quality parameters of titratable acidity, total soluble solids, and surface color were only slightly affected by the superatmospheric O(2) treatments, the antioxidant levels were markedly increased by 60-100% O(2) treatments as compared with 40% O(2) treatment or air control during 35 days of storage. Elevated O(2) between 60 and 100% also promoted increases of total phenolics and total anthocyanins as well as the individual phenolic compounds analyzed by HPLC. Fruit treated with O(2) concentrations of >/=60% also exhibited significantly less decay. Data obtained in this study suggest that high-oxygen treatments may improve the antioxidant capacity of blueberry fruit. Furthermore, antioxidant capacity may be correlated with total phenolic and anthocyanin contents in blueberries.
Strawberry quality: Influence of cultural and environmental factors Evaluation of quality of fruits and vegetables (pp. 217–256) Factors influencing color degradation in concorde grape juice
- W A Sistrunk
- J R Morris
Sistrunk, W. A., & Morris, J. R. (1995). Strawberry quality: Influence of cultural and environmental factors. In H. E. Patee (Ed.), Evaluation of quality of fruits and vegetables (pp. 217–256). Westport: AVI Publishing. Skalski, C., & Sistrunk, W. A. (1973). Factors influencing color degradation in concorde grape juice. Journal of Food Science, 38, 1060–1064.
Studies of biodegradable polymer material suitability for food packaging applications
- L Dukalska
- S Muizniece-Brasava
- S Kampuse
- D Seglina
- E Straumite
- R Galoburda
Dukalska, L., Muizniece-Brasava, S., Kampuse, S., Seglina, D., Straumite, E., Galoburda, R., et al. (2008). Studies of biodegradable polymer material suitability for food packaging applications. In Proccedinds of the 3rd Baltic comference on food science and technology (pp. 64–68).